Cheese micro-ecology and the influence of adjunct/wash techniques

Document Type

Article

Journal/Book Title/Conference

Austrailian Journal of Dairy Technology

Volume

57

Issue

2

Publisher

Dairy Industry Association of Australia

Publication Date

2002

First Page

137

Last Page

142

Abstract

All bacterial-ripened cheeses contain nonstarter lactic acid bacteria that enter cheese through processing equipment or milk and grow to high numbers during ripening. Nonstarter lactic acid bacteria can have a significant effect on flavour development, but little is known about the factors that influence the growth and composition of the cheese nonstarter biota. As a result, the types and numbers of NSLAB in cheese, and their impact on flavour, is still largely a matter of chance. This paper examines the interaction between cheese ecology, adjunct use, and populations of nonstarter lactic bacteria.

This document is currently not available here.

Share

COinS